Purple Rain Vineyard

Week of May 25th, 2009

 

This picture represents a small share.

Green Garlic

Mustard Green: Green Wave

Radishes

Spinach

 

Green Wave:   This heavily curled, frilly green leaved mustard green is very spicy but mellows when cooked.  Since the greens are very tender, we recommend a quick saute rather than braising. 

Radishes:  This week we introduce a Southern French radish variety and pink beauty.  They are crunchy and freshing with a spicy taste.  Radishes are an excellent source of vitamine C when eaten raw specially the green tops and they a excellent blood purifer. 

Herbs for the Week:

Parsely: The most used herb in the world, parsley is especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes. Also,  parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.

Korian Licorice Mint:  Makes a freshing ice tea or infusion, (warm tea.)  Can also be used in salads, stir-fries or with meat dishes.    

     

 

   

 

 

 

 

Week of May 18^th, 2009 

 This photo represents a  medium share.

Salad Mix: Endive Green Garlic Leafy Green Sprouts: Clover, Garlic & Cress Mustard Green: Ruby Streaks Asian Green: Tatsoi

Endive: Another delicious salad mix. Not to be confused with Belgian endive this is a French variety, Maraichere Frisee Tres Fin. The leaves are finely cut, frilly which are mild with a slight bitter taste.

Green Garlic:  Green garlic is milder than raw mature garlic, and be sure to use the entire stalk.  Green garlic can be used  for all of the recipes that call for garlic. 

Leafy Green Sprouts: Sprouts are rich with vitamins, minerals, proteins, and enzymes. Aside from adding to sandwiches, it can be used in salads, as a garnish to soups or stir fry,  and blends well with other leafy greens for juicing. Refrigerate your sprouts and best consumed immediately or within three days. 

Tatsoi: An Asian salad green with a spoon leaf shape. The taste is sweet with a mild mustard flavor. Although typically eaten raw, tatsoi may be added to soups at the very end of the cooking period, or sautéed with a small amount of butter, salt and pepper and added as a garnish to the individual soup plates. Tatsoi has a short life of about 4 days in the refrigerator.

Sprouts will be rotated in a three week period.  Green Garlic will be distributed intermittently with the sprout cycle. 

Herb Bouquets for this week: 

Greek Oregano:  The leaves are opposite, petiolate, about an inch long with a fuzzy texture.  Oregano is a perfect herb for many tomato dishes.  Oregano compliments  meats and vegetables with strong flavours , such as lamb, zucchini, broccoli and cauliflower. For blending with other herbs and flavours, select garlic, onion, thyme, basil, parsley, and olive oil.

Winter Savory:  The leaves are oblong, linear and acute. Winter Savory blends well with oregano, thyme and basil and can be added to meat, poultry or fish.  Sprinkle on salads, use it with goat cheese and excellent as a last minute addition to sautés.   

               

Week of May 11^th, 2009

    This photo represents a small share.

Asparagus

Braising Mix

Spigariello Liscia (above B. Mix)

Lettuce & Salad Mix

Mustard Green: Ruby Streaks

 Spigariello Liscia:  A broccoli leaf with a cross taste of broccoli and kale.  Can be used in salads, sauteed or stir fried.

Herb Bouquets for this week:

 

 Thyme:    Thyme has antiseptic properties and has been used in a number of medicinal ways over the years. For Culinary purposes, thyme works well with meaty dishes, in stews, stocks and vegetables dishes.

Common Sage: The ancient Greeks and Romans used sage as an antidote to snakebites and brewed into a tea to relieve headaches.  Sage is a versatile herb and blends well with thyme, rosemary and basil. It is commonly used in stuffing mixtures for roast poultry such as chicken, and game, but may also be used as an accompaniment to roast lamb or pork dish.

 

Week of May 4th, 2009

This photo represents a small share.

Asian Green: Kyona Mizuna (bottom right)

Salad Mix: Mild Mesclun (above Mizuna)

Salad Mix: Spicy, Mild and Sweet Mix (top center)

Braising Mix (bottom left)

Arugula (above B. Mix)

Pac Choi (center)

Journal from our Garden:

 

 

Herbs: Parsley and basil are waiting for the warmer weather before they decide it is safe to grow. Our rosemary bush did not survive the harsh late December weather and we have two junior plants in replacement, but it is best not to disturb them until they are well established.